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Sensory Quality, Volatile Compounds, and Physical Properties of Sheep’s Milk Cheese with Herbs (Allium ursinum L.)
- PLUTA-KUBICA, Agnieszka et al. Sensory Quality, Volatile Compounds, and Physical Properties of Sheep’s Milk Cheese with Herbs (Allium ursinum L.). In Molecules. ISSN 1420-3049, 2024, vol. 29, iss. 24, art. no. 5999, [12] s. Dostupné na internete:<https://doi.org/10.3390/molecules29245999> Indexované v: CCC, WoS, SCOPUS
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